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susan's pot roast (based on mama's pot roast)

frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

This roast recipe was requested by my daughters. It is based on my mother's pot roast recipe, with a couple of additions and tweaks I learned over the years. It is traditionally prepared in a Dutch oven, but can be made in an electric skillet. Instructions for both are included.

yield serving(s)
prep time 30 Min
cook time 3 Hr 30 Min
method Roast

Ingredients For susan's pot roast (based on mama's pot roast)

  • 2 md
    onions, peeled and sliced 1-inch thick
  • 6 lg
    carrots, in 2-inch slices
  • 2 stalk
    celery, in 1-inch slices
  • 1 lb
    small red potatoes, scrubbed and quartered
  • 3-5 lb
    chuck roast (or round, sirloin, or brisket)
  • garlic salt and black pepper
  • 2 Tbsp
    olive oil
  • 1 tsp
    poultry seasoning or dried thyme
  • 1 c
    red wine or beef broth
  • additional beef broth or water, about 2-3 cups
  • 3 Tbsp
    wondra or fine flour

How To Make susan's pot roast (based on mama's pot roast)

  • 1
    Prepare vegetables and preheat oven to 275°F. Rinse the roast and pat it dry. Rub garlic salt and pepper into all sides of the roast.
  • 2
    Heat the Dutch oven over medium-high heat with 2 tablespoons of olive oil. Brown the onion slices on both sides and remove when browned, set aside . Sear the roast on all sides in the hot oil; remove and set aside.
  • 3
    Deglaze the pot with 1 cup of beef broth or red wine. Stir in 1 teaspoon poultry seasoning or thyme. Place the roast in the pot, arranging all the prepared vegetables around it. Add water or more beef broth until liquid comes about halfway up the sides of the roast.
  • 4
    Cover with lid and roast in the oven: 3 hours for a small roast, or 4 hours for a larger one. Test the thickest part with a thermometer to desired doneness – it should be well-done and tender, 170-180°. Remove roast to serving platter, and with a slotted spoon, arrange vegetables around it.
  • 5
    Place the pot with the drippings on the stove over medium heat. Add 2-3 tablespoons Wondra or fine flour to ¼ cup water and stir or shake to make a paste. Stir the paste into the simmering stock and cook until thick and glossy for the gravy. OR, if au jus is desired, skip the flour and just reduce the stock about 1/3 and serve the juice with the roast.
  • 6
    Electric Skillet: This works best with a roast about 3 or 3 1/2 pounds Brown the onion slices and sear the roast at 350° in the skillet according to directions above, deglazing the skillet as directed. Set the skillet to 225°, add roast and vegetables, liquid as needed, and cover. Simmer the roast until done, 2-3 hours, adding additional water or broth if necessary to keep the liquid about halfway up the sides of the roast. Test with meat thermometer as above. Roast should be very tender and well done.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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